Template-Type: ReDIF-Article 1.0 Author-Name: Edgar Daniel Cabrera-Domínguez Author-Workplace-Name: Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México Author-Name: Jesús Rodríguez-Miranda Author-Workplace-Name: Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México Author-Name: Reyna Nallely Falfán-Cortés Author-Workplace-Name: Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, México Author-Name: Enrique Ramirez-Figueroa Author-Workplace-Name: Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México Author-Name: Juan Gabriel Torruco-Uco Author-Workplace-Name: Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México Author-Name: Betsabé Hernández-Santos Author-Workplace-Name: Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México Title: Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extracts Abstract: This research aimed to evaluate the type of solvent (80% methanol, ethanol, and water), solute/solvent ratio (1 : 10 and 1 : 15 w/v), maceration time (0 h, 24 h and 7 d) and stage of leaf maturity [vegetative (VW) and generative (GW)] on the physicochemical and antioxidant properties of watercress leaf extracts. The leaf was characterised by determining the chemical composition, the phytochemical profile, and the colour. The GW presented the highest moisture content [93.25 g.(100 g)-1], carbohydrates [70.74 g.(100 g)-1], and lightness (L* = 59.66), and the presence of alkaloids, phytosterols, phenols, and flavonoids. VW had the highest protein content [26.52 g.(100 g)-1] and the lowest presence of phytochemicals. The best solvent for the extraction was distilled water at a 1 : 15 w/v ratio, GW at 24 h rest centrifuged at 2 300 × g for 15 min, obtaining the highest values of phenols [2 077 mg GAE.(100 g)-1], of dust and an inhibition power of 85.09% by the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+) radical method. Therefore, cress leaves in the generative stage can be considered a potential source of bioactive compounds, and using water as an extracting agent for these compounds makes it a viable and economical method to be used in the food industry, and in addition, to be friendly to the environment. Keywords: antioxidant capacity, extraction, maceration, phytochemical compounds, wild plants Journal: Czech Journal of Food Sciences Pages: 274-282 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/139/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0001.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:139-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Senad Murtić Author-Workplace-Name: Department of Plant Physiology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Author-Name: Ćerima Zahirović Sinanović Author-Workplace-Name: Department of Vegetable Crops, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Author-Name: Josip Jurković Author-Workplace-Name: Department of Chemistry, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Author-Name: Mirza Tvica Author-Workplace-Name: Department of Soil Science, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Author-Name: Adnan Hadžić Author-Workplace-Name: Department of Soil Science, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Author-Name: Dženeta Fazlić Author-Workplace-Name: Department of Food Technology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Author-Name: Amina Šerbo Author-Workplace-Name: Department of Plant Physiology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Title: Evaluation of cadmium accumulation in pink oyster mushrooms cultivated on the cadmium contaminated substrates and health risk analysis Abstract: Pink oyster mushrooms are rich in protein, dietary fibre, vitamins and minerals, making them a great addition to any diet. However, pink oyster mushrooms have the ability to accumulate high concentrations of heavy metals, some of which, such as cadmium, can cause adverse effects on human health. The aim of this study was to evaluate the ability of pink oyster mushrooms to absorb Cd from substrates contaminated with Cd and to assess the human health risks associated with the consumption of these mushrooms. An experiment was carried out in a completely randomised design and included four treatments (four Cd contamination levels i.e. 0, 20, 50 and 100 mg.kg-1) with three replications. Cd accumulation in mushrooms increased with increasing Cd content in substrates and ranged from 1.8 mg.kg-1 (non-contaminated substrate) to 23.8 mg.kg-1 of dry mass (substrate contaminated with 100 mg.kg-1 of Cd). On the other hand, total mushroom yield showed a decreasing trend with increasing Cd levels in substrates. The results of the present study suggest that pink oyster mushrooms possess the capability to absorb Cd from the substrate in which they grow. The obtained results for target hazard quotient (THQ) of Cd point to the conclusion that the consumption of mushrooms cultivated on the Cd-contaminated substrates could produce negative health effects. Keywords: consumption, edible mushrooms, heavy metals, toxicity Journal: Czech Journal of Food Sciences Pages: 283-290 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/127/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/127/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0002.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:127-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shanhui Chen Author-Workplace-Name: Lipid Biosynthetic Engineering Center (LBEC), Chengdu Skuny Biotechnology Co., Ltd., Chengdu, P.R. China Author-Name: Renbin Liu Author-Workplace-Name: Lipid Biosynthetic Engineering Center (LBEC), Chengdu Skuny Biotechnology Co., Ltd., Chengdu, P.R. China Author-Name: Dong Wang Author-Workplace-Name: Lipid Biosynthetic Engineering Center (LBEC), Chengdu Skuny Biotechnology Co., Ltd., Chengdu, P.R. China Author-Name: Shiyou Li Author-Workplace-Name: Lipid Biosynthetic Engineering Center (LBEC), Chengdu Skuny Biotechnology Co., Ltd., Chengdu, P.R. China Author-Name: Zhirong Yang Author-Workplace-Name: Lipid Biosynthetic Engineering Center (LBEC), Chengdu Skuny Biotechnology Co., Ltd., Chengdu, P.R. China Title: Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol Abstract: sn-1,3-Dioleoyl-2-palmitoylglycerol (OPO) is a structural triglyceride with a specific distribution of fatty acids, which is an important component of breast milk fat and which can better promote the absorption of minerals and energy in infants. In this study, a lab-made immobilised Aspergillus niger lipase (IM-ANL), which is more economical than a commercial lipase, was used for hydrolysis to produce free fatty acids (FFA) and acidolysis interesterification to produce OPO. The enzyme was used for multiple purposes, reducing the cost of enzymatic production. The optimum conditions for hydrolysis were determined by experiments: the amount of IM-ANL enzyme dosage was 3%, the reaction temperature was 45 °C, and the reaction time was 48 h. The optimum conditions for acidolysis interesterification were as follows: the amount of IM-ANL enzyme dosage was 4%, the molar ratio of tripalmitin to oleic acid was 1 : 8, the reaction temperature was 55 °C, and the reaction time was 3 h. In this study, economical palm stearin and high oleic acid sunflower seed oil were selected as reaction raw materials, and the reaction temperature was moderate, the safety risk was low, the energy consumption was reduced, the process was more economical, and the economic value of high oleic acid vegetable oil was improved, which was conducive to the further promotion of OPO production. Keywords: lipase immobilised enzyme, hydrolysis, acidolysis, interesterification, sn-1, 3-dioleoyl-2-palmitoylglycerol Journal: Czech Journal of Food Sciences Pages: 291-299 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/143/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/143/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0003.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:143-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xiaolong Ji Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou R&D Center for High-quality Innovation of Green Food (Green Premium Agricultural Products), Zhengzhou University of Light Industry, Zhengzhou, P.R. China Author-Workplace-Name: National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou, P.R. China Author-Name: Shuli Zhang Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou R&D Center for High-quality Innovation of Green Food (Green Premium Agricultural Products), Zhengzhou University of Light Industry, Zhengzhou, P.R. China Author-Name: Xin Du Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou R&D Center for High-quality Innovation of Green Food (Green Premium Agricultural Products), Zhengzhou University of Light Industry, Zhengzhou, P.R. China Author-Name: Yuning Zhang Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou R&D Center for High-quality Innovation of Green Food (Green Premium Agricultural Products), Zhengzhou University of Light Industry, Zhengzhou, P.R. China Author-Name: Yang Yao Author-Workplace-Name: Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, P.R. China Author-Name: Yingying Zhu Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou R&D Center for High-quality Innovation of Green Food (Green Premium Agricultural Products), Zhengzhou University of Light Industry, Zhengzhou, P.R. China Author-Workplace-Name: National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou, P.R. China Title: Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans Abstract: This study systematically evaluated the effects of four thermal processing methods-boiling, steaming, extrusion, and roasting-on the physicochemical properties and in vitro antioxidant activity of black beans. Notably, ash content decreased following boiling and steaming, reaching 45.5 mg.g-1 and 43.5 mg.g-1, respectively, corresponding to reductions of 8.5% and 13.3%. In contrast, extrusion and roasting led to moisture loss, resulting in ash content increases of 3.2% and 6.8%. Among the treatments, boiling significantly increased powder clumping (5.1%), primarily due to elevated moisture content, a value markedly higher than that observed for other methods. Both boiling and steaming diminished brightness, while extrusion deepened colour intensity and enhanced redness. Regarding chemical composition, polyphenol content declined after boiling and steaming (3.8 mg.g-1 and 2.9 mg.g-1, respectively) relative to untreated black bean powder (4.3 mg.g-1). Extrusion, however, elevated polyphenol levels, whereas all heat treatments reduced flavonoid content, with boiling exerting the greatest impact. Antioxidant activity also declined post-processing, with boiling having the most pronounced effect on 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging and steaming most affecting hydroxyl radical elimination. Extrusion emerged as the optimal processing method for black beans, and superior retention of bioactive compounds, enhanced antioxidant capacity, improved physicochemical properties (lower clumping, stable colour parameters). These findings could provide actionable insights for food industries to select processing methods that maximise nutritional value and functional properties of black bean products. Keywords: Glycine max (L.) Merr., heat processing method, extrusion Journal: Czech Journal of Food Sciences Pages: 300-310 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/144/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0004.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:144-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Murat Akda&# Author-Workplace-Name: Department of Food and Feed, Ministry of Agriculture and Forestry, Van, Türkiye Author-Name: Tuncer Çakmak Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Van Yuzuncu Yil University, Van, Türkiye Title: Determination of aflatoxin M1 presence and concentration in Van Herby cheese Abstract: Aflatoxins are considered the most toxic secondary metabolites of concern to food safety due to their wide distribution and high toxicity in foods and feeds. The aim of this study is to identify the prevalence of aflatoxin M1 (AFM1) in Van Herby cheeses (brined/dry salted). A total of 90 brined and dry salted Van Herby cheese samples offered for retail sale were analysed. The AFM1 level in the samples was determined by the chromatographic [High-Performance Liquid Chromatography (HPLC)/Fluorescent Detection (FLD)] method. Brined Van Herby cheese samples contained AFM1 in amounts ranging from < LOD to 0.573 ng.g-1 with a mean of 0.165 ± 0.206 ng.g-1, while dry salted Van Herby cheese samples contained < LOD to 0.017 ng.g-1 AFM1. The analysis of the prevalence of AFM1 in brined and dry salted Van Herby cheese samples was 17.78% (n = 8) and 2.22% (n = 1), respectively. In Van Herby cheese production, standardisation, quality improvement and food safety control procedures need to be used effectively and disseminated. In addition to good agricultural and storage practices to prevent mycotoxin formation, measures must be taken to prevent aflatoxin contamination in animal feed. These applications and systems will provide positive contributions in terms of total quality, nutrients and public health, as well as different advantages such as technological superiority. Keywords: HPLC, food safety, mycotoxins, public health Journal: Czech Journal of Food Sciences Pages: 255-262 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/197/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/197/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0005.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:197-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bruna Mayara Roldão Ferreira Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Name: Isadora Maria Melo Torres Author-Workplace-Name: Department Food Engineering, State University of Maringa, Maringa, Brazil Author-Name: Gabriel Sarache Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Name: Jean Lopes Silva Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Name: Claudia Cirineo Ferreira Monteiro Author-Workplace-Name: Department of Design, State University of Maringa, Maringa, Brazil Author-Name: Benício Alves Abreu Filho Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Name: Carlos Eduardo Barão Author-Workplace-Name: Federal Institute of Paraná, Paranavai, Brazil Author-Name: Tatiana Colombo Pimentel Author-Workplace-Name: Federal Institute of Paraná, Paranavai, Brazil Author-Name: Ivo Mottin Demiate Author-Workplace-Name: Department Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil Author-Name: Antonio Roberto Giriboni Monteiro Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Title: Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products Abstract: Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics [Rapid Viscosity Analysis (RVA) and Water Absorption Index (WAI)], applications within the instant food industry, and their potential for acceptance were evaluated. The extruded flours showed lower moisture content and water activity - finally, their application in instant soups, mainly at 10%, increased consumer acceptance. Incorporating oats in the flours resulted in higher water activity, WAI, final viscosity, peak viscosity and pasting temperature. Our results demonstrate that flours with suitable physicochemical and technological properties could be obtained using chickpeas, oats, and extrusion. Its incorporation into instant soups resulted in products with suitable acceptance by consumers. Keywords: healthy food, rheology, modified starch, clean label Journal: Czech Journal of Food Sciences Pages: 246-254 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/215/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/215/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0006.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:215-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dedin Finatsiyatull Rosida Author-Workplace-Name: Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia Author-Workplace-Name: Innovation Center of Appropriate Food Technology for Lowland and Coastal Area, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia Author-Name: Dina Mustika Rini Author-Workplace-Name: Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia Author-Name: Dwi Ernawati Author-Workplace-Name: Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia Title: Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method Abstract: Snails, which are high in protein, have the potential to be developed as a flavour enhancer through the hydrolysis process. However, consumer acceptance of the flavour enhancer needs to be fully evaluated. The aim of this study was to determine the consumer acceptance of a snail protein hydrolysate from different snail species (golden apple, apple, and freshwater) and at different hydrolysis durations (3, 6, and 9 h), and to identify the drivers of liking of snail protein hydrolysates through descriptive profiling using Rate-All-That-Apply (RATA) method and consumer testing using Hedonic test. The RATA intensity data were subjected to analysis using analysis of variance, followed by a Tukey's post hoc test (P < 0.05). Furthermore, the sensory profile data were analysed using principal component analysis and preference mapping. Snail species and hydrolysis time influenced the sensory profile of snail protein hydrolysate, with the longer hydrolysis time being the most liked. The most liked flavour enhancer derived from golden apple snail with 9 h hydrolysis time had a strong savoury aroma, salty taste, umami taste, lingering mouthfeel, and yellow colour. Additionally, it exhibited a moderate intensity of seafood aroma, a garlic taste, an umami aftertaste, a liquid mouthfeel, and a salty aftertaste. However, it had a low intensity of bitter aftertaste and burnt taste, and a very low intensity of sweet aroma, sweet taste, bitter taste, and bland taste. Thus, these findings highlight the importance of evaluating the efficacy of flavour enhancers and facilitate the identification of the optimal snail species and hydrolysis time according to consumer preference. Keywords: umami, preference mapping, food innovation, hydrolysis, sensory profiling Journal: Czech Journal of Food Sciences Pages: 263-273 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/235/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/235/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0007.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:235-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eunhye Son Author-Workplace-Name: Department of Pharmacy, Faculty of Pharmacy, Korea University, Sejong Special Self-Governing City, Republic of Korea Title: The potential of probiotics derived from functional foods for skin health Abstract: Probiotics, widely recognised for their benefits in gut health, have gained increasing attention for their comprehensive role in skin health maintenance and improvement. This review explores the multifaceted impact of food-derived probiotics on various aspects of skin health, including anti-aging, inflammation regulation, barrier function enhancement, and hydration. Probiotics exert protective effects against oxidative stress and inflammatory responses through modulation of the gut-skin axis, enhancement of the skin microbiome balance, and immunomodulatory properties. Additionally, functional foods enriched with probiotics have demonstrated efficacy in promoting skin hydration, elasticity, collagen production, and overall resilience. By synthesising recent research findings, this review highlights the potential of probiotic-enriched foods as a natural approach to supporting comprehensive skin health and addressing age-related skin changes. The implications for functional food development and dietary interventions are also discussed, providing insights into future research directions in probiotic-based holistic skin care strategies. Keywords: microbiome, skin barrier function, oxidative stress, anti-aging, collagen synthesis Journal: Czech Journal of Food Sciences Pages: 235-245 Volume: 43 Issue: 4 Year: 2025 DOI: 10.17221/35/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/35/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202504-0008.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:35-2025-CJFS